Natural thistles with clams in green sauce

For the thistles:

• Prepare a white stock, dissolving the flour in water with the juice of half a lemon and some salt.
• Clean the thistles with a peeler, removing the strings and rub them with lemon juice.
• Introduce the white stock into a fast pressure cooker and bring to the boil.
• Add the thistles and close the pot.
• Cook for approximately 5 minutes.
• Once tender, leave them to cool in the stock.
• Remove them and cut them.
• Reserve in the fridge well covered.

For the green sauce:

• Prepare a fumet.
• Prepare a green sauce.

For the clams:

• Immerse the clams in cold water with salt for 1 hour.
• Rinse and drain.

For the langoustines:

• Peel the langoustines leaving the head and the last ring of the tail.

For decoration:

• Chopped parsley.

ASSEMBLY

• Open the clams in green sauce.
• Add the thistles and the peeled langoustines to the sauté with the green sauce and the clams and bring to the boil.
• Salt to taste.
• Add chopped parsley and serve.